Steak House Kabobs With Caesar Salad Steak House Kabobs With Caesar Salad

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler

This dish marries two summer classics—the Caesar salad and the kabob—to create the ultimate dinner, perfect for those end-of-summer days. 

  • Total time 45 minutes
  • Portion size 4 servings

Ingredients

Method

Soak 8 wooden skewers in water for 30 minutes; drain.

Meanwhile, preheat barbecue to medium-high heat (about 375°F); grease grill. Toss together steak, oil and steak seasoning to coat; alternately thread steak, sweet peppers and red onion onto skewers.

Place on grill; close lid and cook, turning occasionally, until steak is medium-rare and vegetables are softened, about 8 minutes. Let rest for 5 minutes.

Meanwhile, place lemon on grill, cut side down; cook, uncovered, until charred, about 2 minutes.

In small bowl, stir together garlic, mayonnaise, Parmesan, vinegar, mustard, salt and pepper. Divide kabobs and lettuce among plates; drizzle with dressing.

Nutritional facts PER SERVING: about

  • Fibre 7 g
  • Sodium 823 mg
  • Sugars 8 g
  • Protein 32 g
  • Calories 423
  • Total fat 25 g
  • Potassium 1054 mg
  • Cholesterol 73 mg
  • Saturated fat 6 g
  • Total carbohydrate 21 g

%RDI

  • Iron 35
  • Folate 110
  • Calcium 16
  • Vitamin A 2
  • Vitamin C 286
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Steak House Kabobs With Caesar Salad

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